Spinach Keerai koottu

Name: Spinach Keerai koottu
Total time: 2400 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 c split mung with skin; 1 tbsp olive oil; 1 tsp mustard seeds; 1 tsp fennel seeds; 1/2 tsp asafetida powder; 1 tbsp urad dal; Necessary salt; 1/2 tsp fenugreek seeds; 1 tsp fennel seeds; 1 tsp pepper; 2 tbsp coriander seeds; 5 chilies

Lakshmi Sridharan Ph D @cook_19872338

USA

#WS # spinach # Manisha Sampat @PURE_VEG_TREASURE #cooksnap
Manisha my recipe is different from yours. I used split mung with skin, did not use cinnamon, kokum or tomato. Did not use pressure cooker. It is better not to cook spinach or any other green in a pressure cooker. One should not cook greens covered.
Spinach leaves are rich in iron, magnesium and quite a few healthy nutrients that are good for health. Add some lemon juice to the koottu for good absorption of nutrients by blood. Mung dal is high in fiber and protein.. A simple nutritious easy to make healthy koottu..

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

40 mins

6 servings

1 csplit mung with skin
1 tbspolive oil
1 tspmustard seeds
1 tspfennel seeds
1/2 tspasafetida powder
1 tbspurad dal
Necessary salt
Masala powder:
1/2 tspfenugreek seeds
1 tspfennel seeds
1 tsppepper
2 tbspcoriander seeds
5chilies
side dish, koottu

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Steps

40 mins

1

Prepare a checklist. Keep essentials close at hand
2

Add 3 cups of water to a bowl with mung dal and cook in a pressure cooker When cooked, take out out of the cooker when the pressure comes down. Set aside
3

To make the masala powder: Dry roast fenugreek seeds, cumin. pepper, coriander, chilies in a pan on low flame until aromatic and grind them Iin a blenderall together to a fine powder
4

Heat oil in a wok over medium heat and fry mustard seeds. let the seeds pop open. add fennel seeds. Stir in asafetida powder. Add urad dal and fry until aromatic. Add chilies. Wash the spinach well. Add spinach and sauté. Add 2 cups of water and bring to a boil. Do not cover.
Add the cooked dal, mix, bring it to boil. about 4 minutes. Add masala powder and stir.
5

Add salt to taste. Mix. Turn off the stove. squeeze ½ lemon and stir. Delicious, nutritious and faromatic spinach koottu is ready. Trnasfer to a serving bowl. Serve with rice. Rice mised with ghee and koottu tastes simply delicious

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Cooksnaps

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Lakshmi Sridharan Ph D @cook_19872338

on November 26, 2024 01:21

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography